Cranberry Sauce

Cranberry Sauce

Cranberry sauce is so simple and inexpensive to make, there's no reason to buy it canned besides convenience.
Prep Time5 mins
Cook Time9 mins
Total Time14 mins
Course: Side Dish
Servings: 4


  • 12 oz Cranberries, whole
  • 1 cup Sugar raw cane sugar works best
  • 1 cup Water


  • Combine the ingredients in a 2 quart pot and stir.
  • Bring to a boil, and start a 9 minute timer.
  • Stir every minute or so to prevent sticking, reducing heat to keep the foam down while maintaining a boil. The shells of the berries will "pop" after a minute or so. Late in the 9 minutes, the boil will become a hard simmer.
  • When the timer goes off, remove the pot from the heat and stir. Allow to cool before pouring into a glass bowl or dish.
  • Chill and serve.


  • If you prefer the smoother "jellied" sauce, after cooling purée the sauce with a blender or immersion blender before chilling.
  • Suggested additions include replacing some or all of the water with bourbon, rum, better orange juice, or champagne, adding cloves, chopped pecans, cinnamon stick, a star anise, or orange zest,